Mexican Corn Coleslaw Recipe – Creamy, Crunchy & Full of Flavor
Bold flavors, vibrant colors, and irresistible crunch come together beautifully in Mexican corn coleslaw. Inspired by the popular street-style Mexican corn, this refreshing salad blends crisp cabbage, sweet corn, zesty lime, creamy dressing, and warm spices into one unforgettable dish. Every bite offers a balance of smoky, tangy, and slightly spicy flavors that wake up the palate. Perfect for summer BBQs, taco nights, or casual family dinners, Mexican corn coleslaw delivers freshness while still feeling indulgent. Easy to prepare and endlessly adaptable, this dish proves that simple ingredients can create something truly exciting and satisfying.
Ingredients Needed
Below is everything required to make this flavorful Mexican corn coleslaw. Calorie counts are approximate per serving.
| Ingredient | Quantity | Calories |
|---|---|---|
| Shredded green cabbage | 3 cups | 70 |
| Sweet corn (fresh or frozen) | 1½ cups | 120 |
| Red bell pepper, diced | ½ cup | 20 |
| Red onion, finely sliced | ¼ cup | 10 |
| Mayonnaise | ⅓ cup | 300 |
| Greek yogurt or sour cream | ¼ cup | 50 |
| Lime juice | 2 tablespoons | 8 |
| Chili powder | 1 teaspoon | 8 |
| Smoked paprika | ½ teaspoon | 6 |
| Salt | ½ teaspoon | 0 |
| Black pepper | ¼ teaspoon | 0 |
| Fresh cilantro, chopped | 2 tablespoons | 2 |
| Optional: crumbled cotija cheese | ¼ cup | 90 |
Step-by-Step Cooking Instructions
- Prepare the corn
If using fresh corn, boil or grill until tender, then cut kernels off the cob. For frozen corn, blanch in boiling water for 2–3 minutes and drain well. - Chop the vegetables
Shred the cabbage finely and dice the red bell pepper. Thinly slice the red onion and chop fresh cilantro. - Make the dressing
In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lime juice, chili powder, smoked paprika, salt, and black pepper until smooth. - Combine the slaw
In a large mixing bowl, add cabbage, corn, bell pepper, onion, and cilantro. Pour the dressing over the mixture and toss until evenly coated. - Chill before serving
Cover and refrigerate for at least 20–30 minutes to allow the flavors to meld. - Finish and serve
Sprinkle with cotija cheese if using, and add extra lime juice or cilantro to taste before serving.
Tips for Customizing the Recipe
- Spice level: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Lighter version: Replace mayonnaise with more Greek yogurt for a lighter, tangy dressing.
- Extra crunch: Toss in shredded carrots or sliced radishes.
- Cheese swap: Feta cheese works well if cotija is unavailable.
- Vegan option: Use plant-based mayonnaise and dairy-free yogurt.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220–250 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 5 g |
Serving Suggestions
- Serve as a side dish for tacos, grilled chicken, or carne asada.
- Pair with BBQ ribs or burgers for a fresh contrast.
- Use as a topping for fish tacos or pulled pork sandwiches.
- Enjoy as a standalone salad for a light lunch or picnic option.
Mexican Corn Coleslaw Recipe – Creamy, Crunchy & Full of Flavor
4-6
servings15
minutes5
minutes220-250
kcalIngredients
IngredienttQuantity
Shredded green cabbaget3 cups
Sweet corn (fresh or frozen)t1½ cups
Red bell pepper, dicedt½ cup
Red onion, thinly slicedt¼ cup
Mayonnaiset⅓ cup
Greek yogurt or sour creamt¼ cup
Lime juicet2 tablespoons
Chili powdert1 teaspoon
Smoked paprikat½ teaspoon
Saltt½ teaspoon
Black peppert¼ teaspoon
Fresh cilantro, choppedt2 tablespoons
Optional: Cotija cheese, crumbledt¼ cup
Directions
- Prepare corn:
- Boil or grill fresh corn and cut kernels from the cob. If using frozen corn, blanch for 2–3 minutes and drain well.
- Chop vegetables:
- Shred cabbage and dice bell pepper. Thinly slice red onion and chop cilantro.
- Make dressing:
- In a small bowl, whisk mayonnaise, Greek yogurt, lime juice, chili powder, smoked paprika, salt, and black pepper.
- Combine:
- In a large bowl, mix cabbage, corn, bell pepper, onion, and cilantro. Pour dressing over and toss until well coated.
- Chill:
- Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Serve:
- Top with cotija cheese if using and serve chilled.
Recipe Video
Notes
- Flavor Development: For best taste, allow the coleslaw to chill for at least 30 minutes before serving so the flavors fully blend.
Corn Options: Fresh grilled corn adds a smoky flavor, but frozen or canned corn works well when properly drained.
FAQs
1. Can I make Mexican corn coleslaw ahead of time?
Yes! This coleslaw can be made up to 24 hours in advance. For best texture, keep it refrigerated and give it a quick toss before serving.
2. Can I use frozen or canned corn instead of fresh corn?
Absolutely. Frozen corn works very well when blanched and drained properly. Canned corn can also be used—just rinse and drain thoroughly before adding.
3. How can I make this coleslaw spicier?
Add chopped jalapeños, serrano peppers, a pinch of cayenne, or a dash of hot sauce to increase the heat level.
4. Is Mexican corn coleslaw healthy?
Yes! It contains fiber-rich vegetables and can be made lighter by using Greek yogurt instead of mayonnaise or reducing the amount of dressing.
5. Can I make this recipe dairy-free or vegan?
Yes. Simply use dairy-free mayonnaise and plant-based yogurt, and skip the cotija cheese or replace it with a vegan cheese alternative.
Conclusion
Mexican corn coleslaw delivers the perfect mix of creamy texture, crisp vegetables, and bold flavors inspired by classic Mexican street corn. Easy to prepare and endlessly versatile, it fits effortlessly into casual dinners, festive gatherings, and summer cookouts. With its balance of sweetness, tang, and spice, this slaw is guaranteed to become a favorite side dish that disappears fast from the table. Whether paired with tacos or enjoyed on its own, Mexican corn coleslaw brings color, flavor, and excitement to every meal.
